<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>30-Min Peach Port Saute</title>
      <categories>
        <cat>Pork</cat></categories>
      <yield>4</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>4</qty>
          <unit/></amt>
        <item>Pork chops, [1 1/2 lb]</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Butter</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Peach nectar, or apple juice</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Peaches, unpeeled,thin slice</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Fresh oregano, chopped</item></ing></ingredients>
    <directions>
      <step>  Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet,
  melt butter over medium-high heat; cook chops for 3-4 minutes on each side
  or until browned. Remove and set aside.
  
  Pour nectar into pan, stirring to deglaze. Add peaches and oregano; cook,
  stirring often, for 4 minutes or until peaches are just tender.
  
  Return chops to pan; cook for 3 minutes or until just a hint of pink
  remains inside.
  
  Serve with sliced cucumbers, red peppers and fluffy rice.
  
  4 servings for $6.09CDN [Aug 95]
  
  Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g carbohydrate,
  
  Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
  Recipe by Canadian Living Test Kitchen
  
      [-=PAM=-]   PA_Meadows@msn.com
 
</step></directions></recipe></recipeml>
